Steve Nash, co-owner and cook at Rocket Burger & Subs isn’t a Midwesterner, but he sure as hell slings hash like one. His chili cheese dog is a delicious mess that made this Detroit girl misty-eyed with memories of Coneys past. Then there’s the Wisconsin snack of fried cheese curds…
October is Breast Cancer Awareness month, and to help fight for the cause the foodie way, show your support by heading out to these spots around the Valley. Cupcake giant Sprinkles will be donating 100 percent of the proceeds of their Pink Ribbon cupcakes to The Entertainment Industry Foundation’s Breast…
For some, the ultimate comfort food is fried chicken. For others, it’s meatloaf. For me, it’s lasagna — a thick, saucy, cheesy slab of Italian heaven. Of course it has to be homemade with Italian sausage like the lasagna I feasted on every holiday season growing up with Italian friends and relatives…
Born, raised, educated and trained in Japan, Chef Kazuto “Kaz” Kishino, the man running the behind-the-scenes show in the kitchen of Hana Japanese Eatery, is about as old school as it gets in Japanese cooking. Kaz is a man of few words and little English, but Lori Hashimoto plays translator to unveil the secrets to making high-brow tempura, the reason Kaz loves his knives, and his movie-star aspirations and kitchen-cupboard realities.
Chef Rick “Koji” Hashimoto rocks and rolls as he prepares sushi at Hana Japanese Eatery, dressed to the nines and showing off his skills. Today, we pick Koji’s brain about his sushi technique, the brown bag lunches he couldn’t escape, the best bone-removal method and if any deadly catches will be hitting the sushi boat decks and Hana’s any time soon.
Warning: these frozen fall treats from Culver’s are dangerously addictive. If you’re not into pumpkin stuff, feel free to jump down to the next post, but if you’re like Fry Girl and anxiously await autumn’s arrival of all things of the large, edible, orange-yellow fruit borne by a coarse, decumbent…
Preston SmithPreston Smith The improviser, director, instructor and marketer for Jester’Z Improv Comedy in Scottsdale performs regularly with the troupe. What’d you eat for dinner last night? I teach improv comedy, and a student brought me a pie to the last class. I took it home and forgot about it…
Rico’s American Grill opened this weekend adjacent to the Pointe Hilton Squaw Peak Resort boasting classic American fare with a Southwest twist and keeping hush-hush the fact its executive chef is still TBD.
Somewhere between BK’s Subservient Chicken and “Avoiding the Noid” at Dominos Pizza, comes the best and longest-lasting game the fast food world has to offer: McDonald’s Monopoly. Starting today and ending November 1, Mickey Dees Monopolites can eat, peel, and (possibly, maybe, sometimes, not often) win prizes from free food…
A couple of local food trucks hit a bump late last week, one trucker tells Chow Bella. Two popular vendors — creme-brulee-wielding Torched Goodness and barbecue connoisseurs Pork on a Fork — were approached by an enforcement official Friday for violating city code near Scottsdale Industrial Airpark, 15770 N. Greenway Hayden…
Last week we asked you to tell us your superpower, in exchange for a chance to win a pair of tickets to this Saturday’s Best of A’Fare at the new CityScape in downtown Phoenix. We got some great responses — though some had to be tossed, since we also asked…
Does Smashburger know something we don’t? Rather than introduce a new tasty burger to its lineup (shed tear here), the place that bills itself as “Every City’s Favorite Burger Place” has gone chicken, with three new Smashchicken sandwiches: BBQ Ranch, Avocado Club, and Buffalo — and four new chicken Smashsalads:…
Another week has come and gone leaving us to ponder the upcoming events that will shape our lives and, more importantly, our dinners out. But before we move on, let’s have one last look at the blog posts from this week: Mystery Macaron: Guess Essence’s New Flavor Dine Out with…
A story posted on azcentral this morning reported the closure of My Florist on Seventh Avenue and McDowell Road.The restaurant’s phone is disconnected and azcentral reported equipment being pulled out of the kitchen on Friday. The cafe was well known for it’s “bohemian” atmosphere and live music. If My…
That’s a Wrap get a new homeOctober is here and our fingers our crossed that we can get outside and enjoy a little patio dining in the upcoming weeks. For now, lets take a quick look back at the new restaurants that have joined the Valley in the month of…
As a chef de cuisine at Le Cordon Bleu College of Culinary Arts in Scottsdale, Chef John Deflieze can whip up a few dishes some at-home cooks would have trouble pronouncing. For a recent interview, however, we asked Deflieze to tackle some foods most chefs aren’t known for. “I’ve served…
Mention Southbridge and watch us have a Pavlovian reaction. We’re hungry for tapas and now we’ve got new destination to get our fix. Food Critic Michele Laudig on Tapas Papa Frita: Dinner started off with a basket of freshly baked rolls and a ramekin of garlicky, tangy allioli, the Catalan…
Chef Damon Brasch at Green is a self-proclaimed cheese fiend who specializes in making vegan versions of great American classics, so what better than a baked Mac-n-Cheese?
Unleashing seven new chicken entrées may sound reasonable for a chicken-chow chain, but Smashburger? That’s right. The acclaimed “better burger” restaurant has gone chicken, with three new Smashchicken sandwiches: BBQ Ranch, Avocado Club, and Buffalo — and four new chicken Smashsalads: Honey Mustard, Caesar, Harvest, and BBQ Ranch — all…
Things are starting to look up for SouthBridge, if new eatery Tapas Papa Frita is any indication. This vibrant Spanish restaurant is a welcome sign of life in these parts. The space where it’s located — upstairs from swanky Marcellino’s, right next to the canal bridge — has been vacant…
Damon Brasch of Green grew up in awe of his grandmother’s magical cooking powers: “She could cook massive feasts out of this teeny tiny kitchen in the cabin house my grandfather and great-grandfather built.” That inspired him to take some kitchen risks of his own, cooking up tons of tasty vegan food in a teeny tiny kitchen himself.
[jump] Number 1: Braised leeks with mozzarella at FnB It’s really, really hard to blog about a favorite dish that isn’t available just yet. I make myself hungry as I write this, knowing that I’ll have a craving for a while. All summer long, I’ve been thinking about an item that…
